Sauteed Venison Chop With Berry Chutney

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place venison chops in a bowl or zip-lock plastic bag.
  • Add canola oil and gin or aquavit and mix to coat chops well.
  • Cover bowl or seal bag.
  • Refrigerate for 24 hours.
  • Remove from refrigerator fifteen minutes before cooking.
  • The Chutney:
  • In a large saute pan over medium heat, combine olive oil and brown sugar.
  • Stir to dissolve sugar.
  • Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
  • Add apricots, prunes and dates and saute about one minute.
  • Add fresh berries, cranberries, lime zest and thyme and mix well.
  • Add orange juice and vinegar.
  • Lower heat and simmer until liquid is almost absorbed, about five minutes.
  • Stir in mustard and season to taste with salt and pepper.
  • Keep warm over very low heat.
  • The Chops.
  • Preheat oven to 400°F.
  • Heat a large iron skillet on top of the stove until very hot.
  • Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
  • Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
  • Remove chops to a board, cover with foil and let rest for five minutes.
  • To serve, spoon chutney onto each of four plates.
  • Thinly slice venison chops parallel to the bone and fan out slices over the chutney.
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